Foodie Friday Grilled Portabella-Red Pepper Sandwich
Foodie Friday heads to the grill for a flavorful grilled sandwich bursting with the flavor of mushroom, pepper, onion, cheese and, if you're lucky, some early tomato.
Grilled Portabella Mushroom and Pepper Sandwich (prep. time 40 minutes, including time to marinate. Recipe is per serving)
1 Portabella mushroom cap per person, stem and gills removed
½ red bell pepper, ribs and seeds removed
½ medium yellow or Vidalia onion sliced and separated into about 1/3” thick rings
1/2 C. olive oil
1/4 C. balsamic vinegar
2 Tb. each chopped fresh basil and parsley (sage is nice, too for a little bit of a Thanksgiving flavor)
pinch each salt, pepper
Gruyere cheese slice (provolone or Swiss would also be good)
Thinly sliced tomato (optional) *
sandwich roll (I used multi-grain for the flavor and the texture)
Combine the vinegar, oil, herbs, salt and pepper in a large plastic zip bag, seal and shake until mixed. Add mushroom, bell pepper and onion slices. Shake again and set aside in the refrigerator to marinate for about a half hour.
Heat your grill or pan medium-high and grill the pepper first, starting skin side down. The pepper takes a little longer than the mushroom and onion and is really better with a little char on it. After about a minute, place the marinated mushroom on the grill top-side down. To keep the onion slices from falling through, use a grill basket or place the slices on a piece of aluminum foil. *(if you like your tomato a little soft and grilled, you can put those slices on now with the onions to keep them from falling through or you can just keep them raw.) Grill the vegetables for about 3 minutes each side until tender. When the mushroom is tender, place the slice of cheese over the top and tent a piece of aluminum foil over the top to melt the cheese. Brush the sandwich roll with a little olive oil and place on the grill to toast while the cheese melts. Spread mayonnaise on the roll and top with mushroom, pepper, onions, tomato slice and lettuce.